These sweet and spicy roasted honey sriracha Brussels sprouts are so incredibly tasty and addictive. This quick and simple 5-ingredient side dish pairs great with proteins including fish, shrimp, and chicken. Naturally vegetarian and gluten-free.
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Brussels sprouts are in season and I can’t get enough of them. Thankfully, they are extremely versatile. Whether you shred them up for a salad, add them to mac and cheese with bacon, fry them up in a breakfast hash like this sweet potato Brussels sprout hash, or simply roast them, they will not disappoint.
What you’ll love about this recipe
- The flavors! The combination of honey and sriracha is my new favorite. The sweetness of the honey paired with the tang and heat of the sriracha complement each other so well; it’s downright magic. If you’re a fan of sweet and spicy flavor combinations, I have no doubt you will love this recipe.
- It’s quick! These sprouts take just 30-minutes to prepare most of which is hands-off. In fact, only about 5-minutes of that time is prep time.
- The simplicity! Aside from the fact this recipe takes so little time to prepare, it’s super easy! It requires just five ingredients and is cooked up on a single baking sheet. And with so little kitchen equipment required, the clean-up is a breeze!
Ingredients (+ notes & substitutions)
- Brussels sprouts: For best results choose Brussels sprouts that are uniform in size. To prepare them, you will need to remove any of the outer leaves that appear damaged or discolored then trim off the stem end and halve them.
- Olive oil
- Salt: I use kosher salt but you could certainly use sea salt instead.
- Sriracha: I’m sure you’re all familiar with sriracha otherwise known as “rooster sauce” but if you’re not, it is a hot Asian chili sauce prepared with chili peppers, vinegar, garlic, sugar, and salt. Although the origin is in question, it is believed to have originated in Thailand.
How to make honey sriracha Brussels sprouts (+ tips)
1. Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside. If you don’t have any parchment paper, simply make sure the baking sheet is liberally greased.
2. Place the Brussels sprouts on the prepared baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss to coat.
3. Arrange the Brussels sprouts, flat side down, across the baking sheet in a single layer and bake on the middle oven rack for 20-25-minutes, until slightly browned.
4. Meanwhile, combine the sriracha and honey in a medium bowl (it should be big enough to hold the Brussels sprouts) and set aside.
5. Transfer the cooked Brussels sprouts to the bowl with the honey sriracha sauce and toss to coat.
Transfer back to the baking sheet and bake for another 5-minutes to allow the honey to caramelize a bit. ***This time you do not need to worry about arranging the Brussels sprouts flat side down.
6. Remove from oven and serve warm.
Refrigerate leftovers in an airtight container for up to four days.
Sriracha is prepared with ingredients such as chili peppers, vinegar, garlic, sugar, and salt; none of which contain gluten so yes, sriracha is gluten-free.
Yes, they are a bit spicy. On the Scoville Scale sriracha sits at 1,000-2,500 SHU. For reference, that means it’s hotter than a poblano pepper but less so than a jalapeno. If you’re worried this dish may be too spicy for you but would like to try it, you can adjust the honey to sriracha ratio to tone down the heat. Rather than two tablespoons of each, combine one tablespoon of sriracha with three tablespoons of honey.
Honey is not acceptable on a vegan diet as it exploits and harms bees so no, this dish is not vegan friendly. With one small adjustment, however, it can be. To veganize (yes, I know this is not a real word) this dish simply swap out the honey for agave.
More flavorful gluten-free side dishes you may like:
- BBQ Braised Cabbage with Bacon: Talk about flavor! This easy BBQ braised cabbage with bacon is bursting with it. Whether you serve it as a side next time you barbecue or pile it on a pulled pork sandwich or burger for flare, you won’t regret it. Naturally gluten-free.
- Goat Cheese Mashed Cauliflower with Sautéed Leeks: This easy goat cheese mashed cauliflower is creamy, garlicky, and topped with oniony sautéed leeks. It’s a wonderful low-carb alternative to mashed potatoes and a perfect side dish to share with a crowd. Naturally gluten-free and vegetarian.
- Smashed Rosemary Garlic Roasted Radishes: A great alternative to smashed potatoes, these smashed rosemary garlic roasted radishes are just as tasty but lower in both carbs and calories. This side dish requires only a handful of ingredients and is simple to prepare. Naturally gluten-free, vegetarian, and vegan adaptable.
If you make these honey sriracha Brussels sprouts I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 1/2 pounds Brussels sprouts, damaged and/or discolored leaves removed, trimmed, and halved
- 2 tablespoons honey
- 2 tablespoons sriracha
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside.
- Place the Brussels sprouts on the prepared baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss to coat.
- Arrange the Brussels sprouts flat side down across the baking sheet in a single layer and bake on the middle oven rack for 20-25-minutes, until slightly browned.
- Meanwhile, combine the sriracha and honey in a medium bowl (big enough to hold the Brussels sprouts) and set aside.
- Transfer the cooked Brussels sprouts to the bowl with the honey sriracha sauce and toss to coat the transfer them back to the baking sheet and bake for another 5-minutes.
- Remove from oven and serve warm.
Storage: Refrigerate leftovers in an airtight container for up to four days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 401mgCarbohydrates: 23gFiber: 5gSugar: 13gProtein: 5g